The classic blueberry muffin gets an update with spelt flour and a flavor boost from orange juice and zest.
1/2 cup canola oil, plus more for greasing the pan
1/2 cup sugar
1/3 cup unsweetened applesauce
2 eggs
1/2 cup orange juice
2 teaspoons vanilla extract
2 cups spelt flour (you can use whole wheat flour in place of the spelt)
2 teaspoons baking powder
1 teaspoon grated orange zest
1/4 teaspoon salt
2 cups fresh blueberries
Preheat oven to 375°F. Butter a 12-cup muffin tin or line with paper muffin liners. In a large bowl, cream together oil and sugar. Stir in applesauce, eggs, orange juice and vanilla.
In a second large bowl, whisk together flour, baking powder, zest and salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in blueberries. Spoon batter into muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Related posts:
Pingback: Recipe Box